Cheese Cache Chicken
Yield: Serves 6
- 6 boneless skinless chicken breasts, thawed
- 8 oz. Monterey Jack cheese, sliced
- 3 eggs
- 2 1/2 tsp. Parmesan
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. parsley
- 1/4 c. cooking oil
- Cut a pocket along the side of each chicken piece (the deeper the better). Stuff with cheese.
- In large bowl beat together eggs and seasonings. Roll chicken in flour, then in egg mixture. Heat oil in skillet and saute chicken until just crisp and golden. Transfer to baking dish and pour remaining egg mixture over top. Bake at 375 degrees for 15-20 minutes or until chicken is done.